When I was a kid, I spent many summers at my cousin’s house in Puerto Rico and I remember all the mangoes falling off her mango trees, so many it was hard to keep up with them. Back then mangoes weren’t as popular here in the states, but luckily today you can find them in every supermarket.

This salad screams California, which is where it was inspired from! For this salad I used red butter lettuce, but you can use any baby lettuce, especially home grown if you have any in your garden!

For the dressing I kept it real simple, extra virgin olive oil and white balsamic vinegar which is naturally sweet and perfect on this salad.

Grilled Chicken Avocado and Mango Salad

4

Freestyle Points

258

Calories

Prep Time: 15mins

Total Time: 15mins

Yield: 4servings

COURSE: Dinner, Lunch, Salad

CUISINE: American

Sweet champagne mango paired superbly with creamy haas avocados and California grilled chicken for a sweet-savory salad that won't disappoint. This meal is ready in minutes, perfect for a hot summer day or night!

Ingredients

12ozgrilled chicken breast, sliced (from 1 lb raw)

1cupdiced avocado

1cupdiced mango, from 1 1/2 mangos

2tbspdiced red onion

6cupsbaby red butter lettuce

For the vinaigrette:

2tbspolive oil

2tbspwhite balsamic vinegar

salt and fresh cracked pepper to taste

Instructions

Whisk vinaigrette ingredients and set aside.

Toss avocado, mango, chicken and red onion together.

Fill a large salad platter with baby greens or divide on 4 small dishes.

Top with chicken/avocado mixture and drizzle half the dressing on top.